It’s that time of year again-time to hop on out to your backyard for an EGG hunt. If you’re lucky, you’ll only have to search as far as your patio! Planning on cooking Easter Sunday? Check out our Easter Menu. If you’re looking for a sweet treat to enjoy with the whole family, try at least one of our sweet treats, if not both: Grilled Peeps & Carrot Cupcakes. Lastly, if you’re having company, our Pinterest page has lots of ideas for entertaining. We hope you have an EGGstra tasty holiday!

Comments

<p />T-47,
Without knowing her tastes. My wife just loves boneless, skinless chicken breasts. We get good chicken, try to get smart chicken. I then take a fork and punch a few holes in the breast and marinade in Wishbone Robust Italian Dressing. If you want to get a little more spicy add a rub, my favorite is Swamp Venom.[p]Good luck,[p]Mike
[ul][li]Smart Chicken[/ul]

T-47,
The majority of my cooks are boneless skinless breasts, so I've done just about everything to dress them up. Various italian dressing marinades like CWM suggests are good. Lemon pepper rubbed on with a little EVOL is good. For that matter, just about any rub with EVOL is good.[p]Something I tried last week and really liked was a good dusting of Dr BBQ's Big Time Rub (home-made), with a good glaze of his mustardy bbq sauce in the last 10 minutes of cooking. It was pretty darn tasty!

T-47,
Marinade at least 1 hour. I cook at 325-350 direct. If you pierce the meat and marinate, they are not going to dry out unless you cook to long.
I've never tried it but I guess you can go indirect for a longer period of time.
Let me know please,[p]Mike

T-47,
I thnk it is best to cook direct with higher heat....400 is good. You want to cook hot enough that you can build up a nice crust before the inside is overdone. The internal temp should be between 160 and 170 when you pull them off. Any more than 170 and you are goonna start drying out. 165 is perfect. Usually 5-10 minutes a side.[p]Have fun!
Chris